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  • #16
    NZ 1 LHR-LAX November 2010 Business

    November 2010
    Air New Zealand Business Class
    NZ 1
    London Heathrow to Los Angeles International

    Prawns in spring onion egg crepe with mango, papaya, coriander and wasabi dressing by Peter Gordon

    Black olive sourdough, potato rosemary bread and garlic bread

    Main Course
    Macadamia nut crusted salmon with Chardonnay and lemon beurre blanc, crushed peas, carrot, courgette and new potatoes (Farmed Salmon)
    By Geoff Scott

    Slow cooked short rib of beef, orange sweet potato puree and warm salad of red chard, roast garlic, red onion and mushrooms
    By Geoff Scott

    Porcini scented chicken supreme with pumpkin gnocchi, leeks, spinach and paprika butter
    By Rex Morgan

    Light option of tomato, lemongrass and coconut soup with sesame croutons (vegetarian)
    By Peter Gordon

    Gourmet Ice Cream dessert of white chocolate ice cream and crème brulee ice cream
    Banana and date sticky toffee pudding with palm sugar coconut sauce and vanilla bean ice cream
    By Peter Gordon

    Cheese and Fruit
    A selection of Cropwell Bishop Stilton cheese, Butlers Secret cheddar and Cornish English Brie with grapes

    Hot Drinks
    Freshly brewed or decaffeinated coffee, tea, herbal tea or hot chocolate

    Self-Service Snacks
    Help yourself from our range of snacks available for you to enjoy during your flight

    Light Refreshment
    Tropical fresh fruit salad

    Ham, cheddar, and tomato sandwich
    Roast beef with horseradish and beetroot relish sandwich
    Caesar chicken, rocket and sun kissed tomato sandwich
    Smoked salmon with egg mayonnaise sandwich

    Freshly baked scones with strawberry jam and clotted cream
    Hot Drinks
    Freshly brewed or decaffeinated coffee, tea, herbal tea or hot chocolate


    • #17
      NZ1 LAX-AKL June 2011

      Los Angeles->Auckland

      Fast Dine
      Potato Leek and Watercress Soup with Red Capsicum Cream

      Dessert Trio of Chocolate Cherry Pecan Brownie, Raspberry, Almond Cake, Meringue with Lemon Curd, Blackberry and Toasted Rice


      To Begin
      Cured and Seared Tuna with Salad Ratatouille and Lobster Mayonnaise

      From the Bakery
      Wholegrain Sourdough Bread, Garlic Bread, Black Olive Bread

      Pan-fried Cod with Scallop, Wilted Spinach, Fried Shallots and Cherry Tomatoes

      Chef’s Selection Plate
      Balik Smoked Salmon with Karengo Mayonnaise
      Fennel and Mushroom Salad with Coriander Seeds and Raisins
      Honey Soy Glazed Pork Belly
      Sumac Chicken with Minted Yoghurt and Lime

      Seared New Zealand Lamb Loin with Jicama Slaw and Yellow Bell Pepper Salsa, Potatoes, Onions and Broccolini

      Vegetarian Risotto with Radicchio, Asparagus, Pea and Basil, Offered with Rocket and Parmesan Salad and Lemon Vinaigrette

      Salad of Star Anise Duck, Cucumber, Soba Noodles and Black Bean Dressing

      To Finish
      Ice Cream Sundae with Soy Coconut Caramel Sauce and Mcadamia Nut Praline

      Dessert Trio of Chocolate, Cherry Pecan Brownie, Raspberry Almond Cake, Meringue with Lemon Curd, Blackberry and Toasted Rice

      Fresh Fruit Selection

      Kapiti Kakariki Brie, Kapiti Kahurangi Blue and Kapiti Aged Cheddar Served with Quince Paste, Fig Relish and Cracker Selection

      Self Service Snacks
      Help Yourself From Our Range of Snacks Available for You to Enjoy During Your Flight


      From the Pantry
      Fresh Fruit Salad
      Wild Berry Compote
      Non-fat Plain Yoghurt
      Non-fat Plain Yoghurt with Wild Berries
      Plain Porridge
      Apple and Cinnamon Porridge
      Bircher Muesli
      Cereal Selection of Honey Nut Granola, Raisin Bran, Weetbix, Corn Flakes, Cocoa Puffs

      From the Bakery
      Mini Ham and Cheese Danish
      Pain Au Chocolat
      Whole-wheat, White of Raisin Pecan Toast Offered with Fruit Conserve

      From the Stove
      Waffles Served with Fresh Strawberry Compote and Banana Whipped Cream

      Scrambled Eggs with Chicken Sausage, Streaky Bacon, Cherry Tomatoes and Potato Hash Cake

      Poached Eggs on English Muffin with Ham, Field Mushrooms, Tomatoes and Hollandaise Sauce

      Hot Bacon Roll - A Warmed Roll, Buttered and Filled with Grilled Bacon, Offered with Caramelised Onion Jam and Barbecue Sauce
      My Past, Present, Future Flights (Flights from March 2007 to Present to Future)


      • #18
        August 2023
        Air New Zealand Business Premier
        New Zealand to Australia and Pacific Islands


        Banana, passionfruit and mango smoothie, or
        Cold-pressed juice of lemon, lime, ginger, manuka honey and apple

        From the bakery:
        Your choice of:
        Vogel’s mixed grain toast
        Spicy fruit toast

        With your choice of:
        Fresh fruit bowl
        Vogel’s Café-style cereal selection
        Overnight oats with blueberry and chia

        Kūara and red pepper frittata with bacon, creamed Swiss chard, smoked tomato salsa and toasted almonds

        Chocolate buckwheat hotcakes with poached figs and blueberry compote, served with Greek yogurt

        Warm bagel with crispy bacon, caramelized onions, fried egg, cheese and tomato relish

        Australia and Pacific Islands to New Zealand
        Main Meal
        Clevedon buffalo bocconcini with tomato gel and olive tapenade

        From the bakery:
        Your choice of:
        Seeded Sourdough
        Crusty white rolls
        Garlic flat bread
        Served with
        Hawke’s Bay extra virgin olive oil

        Honey roast chicken breast with minted peas, steamed kūmara and parmesan salad, pickled red onion and saffron aioli
        Puhoi goat’s cheese and crème fraiche mousse with fenne and radish salad, caraway crumb and fennel oil

        Braised beef short rib with roasted beetroot, kale and grilled spring onion, parsnip and hazelnut skordalia, sumac dressing
        Pan-fried snapper fillet with pearl barley, red grapes and pistachios, roasted zucchini, pickled cucumber and preserved lemon labneh
        Fricelli pasta with broccoli and roasted shallots, leafy greens, parmesan and chili crumb

        Coconut mango mousse with roasted pineapple compote, toasted coconut and passionfruit gel
        Chocolate Feuilletine, layered chocolate hazelnut dessert with dark chocolate velvet and caramelized hazelnut brittle

        A selection of fine New Zealand cheese served wth crackers and fig and pear relish